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Low sugar, high yeast pizza dough

Low sugar, high yeast pizza dough

I've been reading for a while, but if I want to ask questions (or share things I'm doing) I need to post and say hi! So hello all! If I've got this in the wrong place, please let me know!

Here's what inspired me to finally post: I've been meaning to try Kathleen Daelman's "Easy Pizza Dough" recipie for a while, and finally tried it today! It claims to be able to be used fresh, refrigerated or frozen. So I divided the dough into eight, and tried one out for a small lunch pizza today. Looked like this:

I'll try the "refrigerated" version this evening. It's warming up on the counter now.

The other six pieces are in the freezer, so I won't know about them until later this week. The recipie suggests putting frozen dough on the counter in the morning to be ready to use in the evening. I'm not so sure about that...is that food safe? But how else would I do it?

I don't have a pizza stone, so just baked on a cookie sheet w/ a little flour underneath. Made a beautiful, crunchy crust.

I find it very interesting that it has very little sugar, but so much yeast. I thought I'd ask if any of you had ideas about why so much yeast? Here's the recipie.

You're right, that is a lot of yeast for the recipe. Usually that's done to ensure that the baker gets results quickly. You would get the same kind of results for the dough and likely a better flavor if you used half a package of the yeast. The process would simply be slower.

A lot of folks here have the attitude of using only as much yeast as is needed and no more than that. I agree with them.

I think the reason that there are many pizza recipes out there that call for a lot of yeast is so that the baker can make it quickly. I know my family tends to not plan when they want pizza (I was making it at 10:30 the other night, btw - best I've made in a long time, too).

I've cut back when I have the time - but if you do, I'd make sure you let it sit on the pan to proof a bit before you bake it.

I never use any sugar when I make pizza, and I've been making it for almost thirty years. IMO, it's not needed at all (no pun intended), and (good) professional pizza makers don't use it.

Your pizza looks good - but how did it taste? (that's the ultimate goal, anyway - right?)

The second time (refrigerated dough) the dough was harder to work with. It had dried a bit (I need to keep it moister next time...) so was harder to stretch.

I haven't tried the frozen version yet, but I'm really hoping it works. If I want only a small pizza (like the one shown), making a lot of dough is hard to justify. But if I can use it later--without signing up for 6-8 meals of pizza in a row...then I've really got something!

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